Salmon pie with oat topping
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | large | Onion; finely chopped about 2 cups |
| 1 | pounds | Cooked salmon, flaked skin and bones removed |
| 8 | ounces | Yogurt (NOT non-fat) |
| ¾ | cup | Rolled oats |
| ¼ | cup | Flour |
| 1 | teaspoon | Dill; minced OR |
| ¼ | teaspoon | Dried dill |
| 1 | cup | Grated Swiss cheese about 3 oz |
| 1 | tablespoon | Dill; minced OR |
| 1 | teaspoon | Dried dill |
| Salt and pepper | ||
| 1 | pinch | Nutmeg |
| Salt and pepper | ||
| 3 | tablespoons | Butter; melted |
Directions
OAT TOPPING
Heat olive oil in medium skillet, add onion and cook over medium heat until softened and translucent, 3 to 5 minutes. Set aside to cool.
Preheat oven to 375øF. Put the flaked salmon in a large bowl with the cooled onion, yogurt, cheese, dill, salt and pepper. Stir gently to evenly mix. Spoon the mixture into a 2-quart baking dish.
In a medium bowl, stir together the oats, flour, dill, nutmeg, salt and pepper. Add the melted butter and stir to evenly mix. Sprinkle this mixture evenly over the salmon.
Bake the salmon pie in the preheated oven until the topping is nicely browned and the filling is thoroughly heated, 30 to 40 minutes. Let sit for a few minutes before serving.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95